December 17 2025

Origin

Juvenal Quijhua was born and raised in Caranavi, Bolivia. He speaks three languages and has 25 years of experience as a coffee producer. Juvenal fell in love with the coffee cherry and the diverse flavor profiles it can offer. As the lead farmer at the renowned Finca Takesi, he previously studied coffee in depth, along with the many factors influencing coffee plantations and post-harvest processing. Today, he applies and continuously refines these principles to produce exceptional coffee. Processing begins with the careful hand-picking of only fully ripe coffee cherries to ensure consistency and high quality. After harvest, the cherries are stabilized for 2,000 hours (approximately 83 days) at a temperature of 0 °C, helping preserve freshness and encourage the development of flavor precursors. Following stabilization, the coffee is transported to a drying facility located at 4,000 meters above sea level. This unique high-altitude environment offers lower temperatures and cleaner air, supporting a slower and more even drying process. The coffee undergoes dry (natural) processing, during which the cherries are sun-dried and exposed to natural air circulation for up to 30 days. This slow drying process allows sugars and flavors from the pulp to be fully absorbed into the bean, resulting in a rich, fruit-forward flavor profile in the cup.